1Heat oven to 425°F. In 4-quart ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to boiling, stirring occasionally; remove from heat.
2In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 6 spoonfuls onto beef mixture.
3Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.